4 ears corn, shucked
1 tbs olive oil
8 tbs Simple Root Sweet Spicy Mango Sweet Potato Dip
1 cup vegan queso fresco crumbles (you can also substitute vegan parmesan or vegan feta)
4 tbs chopped cilantro
1/2 cup pepitas, roughly chopped
Tajin seasoning or chili powder for serving if desired
Heat grill or grill pan to medium-high heat. Brush corn with olive oil and grill on all sides for 8-10 minutes or until slightly charred and cooked.
Combine the queso fresco, cilantro and pepitas and spread on a plate.
Brush each ear of corn with 2 tablespoons of Sweet Spicy Mango Sweet Potato Dip and roll the corn into the queso fresco mixture until evenly coated. Sprinkle with Tajin seasoning or chili powder if desired and serve.